For pie filling, in a large mixing bowl combine pumpkin, sugar,
cinnamon, ginger, and nutmeg. Mix well.
Add eggs, one at a time beating lightly with a rotary beater after
each addition.
Stir in sour cream and milk. Mix well. Set aside.
For nut topping, in a medium bowl combine brown sugar and melted
margarine or butter. Stir in chopped hazelnuts or pecans.
Line a 9-inch pie plate with pastry. Bake at 350F for ten minutes.
Remove and pour the filling into the pastry shell. Sprinkle evenly
with nut topping.
To prevent overbrowning, cover the edge of the pie shell with foil.
Bake at 375
°F oven 25 minutes. Then remove foil and continue to bake about
20 minutes more or until center appears nearly set when shaken.
Cool on a wire rack. Serve chilled. Refrigerate leftovers for up to
3 days.